These Gluten Free Carrot Cake Cupcakes with Coconut Flour are tender, light, moist and perfectly spicy-sweet! No one will believe they are gluten free!
PIN Gluten Free Carrot Cake Cupcakes with Coconut Flour
PIN Gluten Free Carrot Cake Cupcakes with Coconut Flour
I tollllld you that it was carrot cake month!
Paleo carrot cake, gluten free coconut flour carrot cake dip and healthy gluten free sugar free carrot cake.
Might have even snuck in some breakfast carrot cake Instant Pot french toast casserole. Gang is ALL here.
Internet friends, why do we only put vegetables in dessert at Easter time? Why do we not eat carrot cake all year long? Does the Easter Bunny have some kind of Monopoly on the carrot cake market that we just don’t know about?
Inquiring minds WANT TO KNOW.
They also want to know who invented cream cheese frosting and then decided that it would taste amazing with cake that had carrots in it because that person seriously deserves a medal. I cannot even think of a more perfect combination of spicy, cinnamon-heavy cake with burst of slightly-sweet carrots, juicy pineapple and crunchy pecans topped with a THICK layer of creamy-dreamy frosting.
Honestly.
If you’re not one of those people who does NOT gets excited by the idea of spending lots of time in the kitchen decorating a vegan gluten free dairy free carrot cake for people to ooooohhh and ahhh over after Easter dinner, then you’re going to be VRY VRY excited about this gluten free carrot cake CUPCAKES recipe.
Cupcakes. Saving people who don’t have time to bake since the 1800s. <– I just made that number up, don’t try to google when cupcakes were invented.
Coconut flour carrot cake cupcakes require very little baking time and do not require you to watch multiple hours of cake decorating tutorials on YouTube. I mean, you totally can still do that if you want, I’m just telling you that you don’t HAVE to. Throw some frosting down into a piping bag (or a Ziploc bag with a hole cut off the end if you’re really in a rush) and pipe a little frosting with a flick of the wrist.
BOOM. Cute little grain free carrot cake cupcakes that everyone will ooooh and ahhh over anyway because they’re cake and people ALWAYS dig cake.
P.s: if you’re feeling EXTRA you could make some EXTRA cupcakes and then turn them into gluten free carrot cake truffles!
How many eggs does coconut flour need?
Nope you’re not reading the recipe wrong – it really does need 3 eggs. Coconut flour typically needs at LEAST one egg for every ¼ cup of flour, but usually slightly more like in this recipe.
What can I use instead of coconut flour?
I have NOT tried this gluten free carrot cake cupcakes with coconut flour recipe with anything other than coconut flour, so I can’t tell you any “for sure” substitutes that will work but I did some Google searching for you it’s been said that you can replace every ¼ cup of coconut flour with 1 cup Almond Flour, and then use one less egg for every ¼ cup of coconut flour that was written into the recipe.
If you try it, let us know!
How can I make these gluten free carrot cake cupcakes dairy free?
Simply use dairy free cream cheese and you’ve got dairy free gluten free carrot cake cupcakes with coconut flour!
I don’t know who the Easter Bunny thinks he is, but I’m thinking that you’re about the take back the carrot cake monopoly one spicy-sweet and fluffy slice at a time!
Other Recipes You Might Like:
Gluten Free Dairy Free Carrot Cake Cheesecake
Easy Healthy Gluten Free Carrot Cake Muffins
Gluten Free Vegan Carrot Cake Blondies
Paleo Carrot Cake with Almond Flour
Ingredients
- 1/2 Cup Coconut flour sifted (45g) *
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Salt
- 3 Large eggs, at room temperature
- 2 Tbsp Coconut oil, melted
- 1/2 tsp Vanilla extract
- 3/4 Cup Coconut sugar, packed
- 1 1/4 Cups Grated carrots about 4 small carrots
For the frosting: **
- 4 Ounces Reduced-fat cream cheese softened
- 1/4 Cup butter, softened
- 1 tsp vanilla extract
- 1 Cup Powdered sugar sifted
Instructions
- Preheat your oven to 350 degrees and line a muffin tin with 6 muffin liners. Set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and coconut sugar until light and fluffy.
- Stir in the coconut flour mixture, mixing well to ensure there are no lumps.
- Stir in the grated carrots until all the carrots are mixed in and coated in the batter.
- Pour the batter into the prepared muffin tins and let stand 10 minutes before baking.
- Bake for 20-22 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
- In a large bowl, beat together the softened cream cheese and butter until light and fluffy (about 5 mins.)
- Beat in the vanilla until well combined.
- Turn the mixer down to low and gradually beat in the powdered sugar.
- Turn the speed back up and beat for an additional 2-3 minutes, until light and fluffy.
- Spoon the icing into a parchment bag (or a zip-loc with the corner cut off, like me) and swirl the icing on top of each cupcake.
- Devour!
Tips & Notes:
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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Gretchen @ Two Healthy Kitchens says
Mmmmmmkay … carrot cake is pretty much my all-time favorite. I want that. Now. And you should know that I’m so full right now that I can barely take a deep breath. So full. But I want a carrot cake cupcake. Or 5 …
And can we talk for a quick second about the adorable cupcake plates you have there??? Where did you find them?? I want them! (with a carrot cake cupcake on top, of course!)
Tate says
Haha I like the “or 5” 😉
I got them on Ebay girlfriend!! Search them up! 🙂
Jennie @themessybakerblog says
Writer’s block is for reals uncool. I had a bit of trouble making sense of everything last week. It just wasn’t coming to me. I started carrying a journal in my purse because I find that ideas come to me suddenly, out of the blue, so having a journal handy makes it convenient to write down my thoughts/ideas. Love this cupcakes! Pinned.
Tate says
GOOD IDEA! They come to me too!! Thanks friend! 🙂
Jocelyn@Brucrewlife says
I want to face plant into that cream cheese frosting!! It looks so pillowy soft, and heavenly! 🙂 Love these cupcakes!
Tate says
Thanks girl!!
Consuelo - Honey & Figs says
Cupcakes for lunch? I say yes, duh.
These look beyond gorgeous and I can’t believe that you made them healthy without ruining their lovely appearance. Seriously – healthy cupcakes that still look so great (and I’m sure they taste lovely too!)?? You’re a genius ahhhhhh.
Have a great day!
Tate says
Aww thanks lovely!
Have a great day yourself!!
Chris @ Shared Appetite says
I never thought I’d see the day that you were without words!!! Haha, you always seem to have so much to say…. never thought you would have a case of writer’s block! These cupcakes look so good!
Tate says
Haha I KNOW right?! It’s a rarity that’s for sure!
Thanks friend! 🙂
Tom Quayle says
I have tried this recipe twice and both times the end result was the cupcakes were too moist and did not rise no matter how long I cooked them. I followed the recipe exactly. My thoughts are there is a wrong measurement with the flour. A standard recipe for 12 carrot cake cupcakes uses 1 1/4 cups of flour. Can you check out the written recipe and see if any of the measurements are off? Thanks so much.
Taylor Kiser says
Hi there!
Yep it is the correct measurement. The recipe is only for 5 cupcakes, not 12. And it is coconut flour which requires A LOT less flour than a normal recipe. I’ve made this recipe 6 times with great results each time, so I am not sure what is happening to yours, I’m sorry! Note that coconut flour does not rise and give that perfect domed top, they will be a little on the flatter side. Does that help?
Taylor Kiser says
Hi Tom, I know this comment is old, but I wanted to let you know the recipe has been re-worked and now works much better, if you’re interested. Thanks!
Anna says
I love these cupcakes!!!!! I could eat the whole batch. I am making this tonight. I might use a maple cream cheese frosting. Thanks for sharing this lovely GF recipe!
Taylor Kiser says
Hi Anna, Have you actually made the cupcakes before, or do you just like how they sound? I ask because I have had a reader complain that they didn’t work for me, although I have had them work many times for myself. I was actually going to re test them this weekend to double check, so I wanted to see if you have actually made them with success before? Thank you!
Anna says
Hi Taylor~
I have made them previously as minis and they were delicious. The whole family loved them. I just made them last night and the sunk like bowls. Are there any sensitive parts of the recipe I may have messed up? Thank you!
Taylor Kiser says
Hi Anna!
I actually am about to make a batch of them this morning, as I have had that happen to a reader before. I think they might need more flour. I will let you know the results later today! 🙂 Sorry that happened!
Anna says
Thanks so much for your time! I really appreciate bloggers who write back. I will stay tuned for your troubleshooting! Good luck!
Taylor Kiser says
Hi Anna! Well, after 3 batches, we have success! I have updated the recipe. Basically, we needed more coconut flour, which also means more egg. I got rid of the Greek yogurt in place of the egg as well. Now the recipe makes 1 more cupcake than before…which is never a bad thing 😉 I happen to have a honey-sweetened gluten free carrot cake baked donut recipe next week that you might also like! 🙂 I would love to know how you like the new recipe 🙂
Anna says
Thanks Taylor! I am definitely going to try this recipe again and let you know how it goes. In the meanwhile, I think I’ll take a peek at those donuts!
Taylor Kiser says
Great! They won’t be up for a week or so, but just letting you know 🙂 Please let me know how they turn out! 😀